Description

These Easy French Dip Tortilla Roll Ups reinvent the classic French dip sandwich into fun, dippable pinwheels. Slow-cooked tender beef roast is thinly sliced and layered with creamy softened cream cheese, provolone cheese, and caramelized onions inside soft flour tortillas. After rolling, they are pan-fried or baked until golden and melty, then served with a rich, savory homemade au jus for dipping and optional creamy horseradish sauce. Perfect as an appetizer, party snack, or light meal bursting with deep umami flavors and satisfying textures.

Ingredients

Scale

Beef and Au Jus:

2–3 pounds boneless beef roast (chuck roast recommended)
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves

Au Jus Enhancements (Optional):

1 small yellow onion, very finely minced
2 cloves garlic, minced
1 cup low-sodium beef broth
1 tablespoon soy sauce
1 teaspoon balsamic vinegar or dry red wine
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Tortilla Roll Ups:

8–10 large (10-inch) flour tortillas
8 ounces cream cheese, softened
12 slices provolone cheese
1 large yellow onion, thinly sliced and caramelized (about 1 cup caramelized)
Optional: 1-2 teaspoons Dijon mustard
Fresh chives or parsley, finely chopped (for garnish)

For Serving:

Creamy horseradish sauce (store-bought or homemade)

Instructions

Prepare and Season the Beef: Pat the beef roast dry, then rub all over with a mixture of sea salt, black pepper, garlic powder, onion powder, and dried thyme to ensure deep flavor infusion.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides for 2-3 minutes until a deep brown crust forms. This step locks in flavor and enhances the au jus.
Slow Cook the Beef: Transfer the seared beef to a slow cooker. Add 4 cups beef broth, Worcestershire sauce, and bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender and easily pierced.
Rest and Slice Beef: Remove beef and tent with foil; rest 15-20 minutes. Slice thinly against the grain for tender, easy-to-roll slices. Keep slices warm in 1-2 cups of the cooking liquid.
Prepare Base Au Jus: Strain remaining slow cooker liquid into a saucepan, skimming off excess fat. Keep warm on low heat.
Enhance Au Jus: Sauté minced onion and garlic in a bit of olive oil until softened. Add strained beef broth, additional broth, soy sauce, and balsamic vinegar or red wine. Simmer 10-15 minutes, whisking in cornstarch slurry if thicker au jus is desired. Adjust seasoning.
Caramelize Onions: In a skillet over medium-low heat with butter or oil, cook sliced large yellow onion with salt for 30-45 minutes until deeply golden and sweet. Set aside.
Prepare Tortillas and Cream Cheese: Soften cream cheese at room temperature. Warm tortillas gently if needed to avoid cracking.
Assemble Roll Ups: Spread about 2 tablespoons cream cheese evenly over each tortilla, leaving a small border. Optionally, spread a thin layer of Dijon mustard over cream cheese. Layer 1-2 slices provolone cheese, a generous portion of sliced warm beef, and a spoonful of caramelized onions. Fold sides in, then roll tightly from one edge to contain filling.
Cook the Roll Ups: Option A – Pan-Fry: Heat a drizzle of olive oil or butter in a nonstick skillet over medium heat. Place roll ups seam-side down and cook 2-3 minutes per side until golden and cheese is melted.
Option B – Bake: Preheat oven to 375°F (190°C). Arrange roll ups seam-side down on greased or parchment-lined sheet. Bake 10-15 minutes until cheese bubbles and tortillas are lightly golden.
Slice and Garnish: Let roll ups cool slightly, then slice into 1-inch pinwheels with a serrated knife. Arrange on platter and garnish with chopped chives or parsley.
Serve: Serve immediately with warm au jus in dipping bowls and creamy horseradish sauce on the side for added spice.

Notes

Slow cooking the beef roast ensures tender, flavorful meat perfect for rolling.
Searing the beef before slow cooking is optional but highly recommended for extra depth of flavor.
Caramelizing the onions takes time but greatly enhances the sweet-savory profile of the roll ups.
If you prefer a firmer au jus, use the cornstarch slurry to thicken slightly; otherwise, keep it thin for traditional dipping.
Warming tortillas before assembly prevents cracks and makes rolling easier.
Pan-frying creates crispy tortillas with melty cheese inside, while baking yields a softer roll up—choose based on preference or batch size.
Leftover beef and au jus can be refrigerated and used within 3-4 days.

Prep Time: 20 minutes
Cook Time: 6-8 hours (slow cooker) + 45 minutes (onion caramelizing) + 10-15 minutes (final cooking)
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Keywords: French dip, tortilla roll ups, slow cooker beef, au jus, appetizer, party food, caramelized onions, provolone, creamy cream cheese